How to make it

  • Saute the onion, garlic, potatoes, carrots, and jalapeno pepper until soft in small amount of olive oil.
  • Add the spices/seasoning and continue to saute until well combined.
  • Add the cooked shredded or chopped chicken, undrained tomatoes, and undrained chilies.
  • Pour in chicken broth and stir well. Bring to a boil, then lower heat and continuing simmering (covered) for 30 minutes or until the potatoes and carrots are tender.
  • If you would like to serve this thick as a stew, add a flour or cornstarch slurry at the end of cooking... I used about 1 Tbsp cornstarch mixed with a little bit of cold water.

Reviews & Comments 3

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    " It was excellent "
    shayehunter ate it and said...
    This was delicious; thank you!
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  • otterpond 10 years ago
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  • frankieanne 10 years ago
    Wow, what a gorgeous photo.
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  • mrpiggy 10 years ago
    Sazon Goya? I have some of that! Another recipe for the upcoming cold weather. This looks good. Thanks for sharing
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